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Dill Pickle Chicken Fingers with Ranch Yogurt Dip
RHUBARB AND COD21Ingredients
45Minutes
1360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. dried parsley
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dried dill weed
- 1/2 tsp. salt
- 1/2 tsp. pepper flakes (Aleppo, or Cayenne)
- 1 cup yogurt (full-fat)
- 1/2 lemon juiced
- 1/4 cup Parmesan cheese (finely shredded)
- 2 boneless skinless chicken breasts
- 1 clove garlic (minced)
- 1/2 cup pickle brine (dill)
- 1/2 cup yogurt (full-fat)
- 1/4 cup Buffalo style hot sauce (I used Frank's)
- 1 1/2 tsp. kosher salt (divided)
- fresh ground pepper (divided)
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 2 cups neutral oil (I used canola)
- dried parsley (for sprinkling)
- pepper flakes (Aleppo, for sprinkling)
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NutritionView More
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1360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1360Calories from Fat1070 |
| % DAILY VALUE |
| Total Fat119g183% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1950mg81% |
| Potassium630mg18% |
| Protein31g |
| Calories from Fat1070 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C25% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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